Coconut Pistachio Crusted Chicken
 
 
Author:
Serves: 4
Ingredients
  • Chicken Breasts 4 each
  • Coconut Flour 1 cup (115 g)
  • Paleo Mayo 8 TBSP (recipe HERE)
  • Pistachios 1 cup (150 g)
  • Desiccated Coconut 1 cup (90 g)
  • Paprika 1 TBSP
  • Sea Salt .5 TSP
  • Black Pepper .5 TSP
Instructions
  1. Preheat the oven to 350 F / 180 and line a baking sheet with parchment paper or lightly oiled foil
  2. Place the pistachios in food processor and pulse until coarsely ground or place in a plastic bag and break into very small bits using a meat pounder
  3. In a small bowl, mix the pistachios, desiccated coconut, paprika, salt and pepper
  4. Place the coconut flour on a small plate for dredging the chicken
  5. Begin by dredging the chicken in the coconut flour and shaking any excess off
  6. Place the chicken on a separate plate and using a pastry brush, spread approximately 1 TBSP of Paleo Mayo per side
  7. Then place the chicken into the bowl with the mixture, pressing gently to coat both sides
  8. Continue for all chicken, placing on the baking sheet
  9. Bake the chicken for approximately 15 - 20 minutes or until done. Serve with oven baked sweet potato fries/chips (recipe HERE) or side of your choice.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/07/26/how-to-do-your-own-happiness-project-whole30-coconut-pistachio-crusted-chicken/